For the crust: Combine half of dry ingredients into a food processor. Add half of butter pieces into mixture and pulse until it resembles coarse meal. Turn out into a bowl. Repeat with remaining half of ingredients. Add ice water to bowl with dough. Press together and divide corn crust into 2 equal parts. One will be used for this pie, and the other refrigerate for future use. Press 3/4 of crust into a pie dish and refrigerate for 20 minutes. Rest of crust will be for crumbling on top of pie later.
For the filling: Combine all of the ingredients for the filling, except butter, and pour into pie crust. Crumble rest of crust mixture over the top and dot with unsalted butter. Bake in a preheated oven at 375 degrees for 35 to 50 minutes, until top is golden and bubbling.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of Cheryl Smith, Executive Chef, Sol, Brooklyn, NY
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.